Giada Chicken Marsala Recipe
In this Chicken Marsala recipe from Giada De Laurentiis, you trade butter for olive oil, making it a bit lighter without losing that savory flair.Start with well-seasoned chicken cutlets, giving them a quick sear on medium-high heat until they’re golden brown.This is where that mouthwatering crust forms!One trick is using cremini mushrooms - they add a nutty sweetness that partners so well with the Marsala wine.
Servings: 4
Ingredients
- 4 Chicken Breasts boneless, skinless
- 1/2 cup Flour
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 3 tbsp Olive Oil
- 8 oz. Cremini Mushrooms sliced
- 2 cloves Garlic minced
- 3/4 cup Marsala Wine
- 1 cup Chicken Broth
- 2 tbsp Fresh Parsley chopped
Instructions
- Mix flour, salt, and black pepper in a shallow dish.
- Coat each chicken breast with the flour mixture.
- Shake off any excess.
- Heat olive oil in a large skillet over medium heat.
- Add chicken breasts and cook until golden brown, about 4-5 minutes per side.
- Remove chicken from the skillet and set aside.
- In the same skillet, add sliced cremini mushrooms.
- Cook for about 5 minutes until they turn golden brown.
- Stir in the minced garlic and cook for another minute.
- Pour Marsala wine into the skillet with mushrooms.
- Bring the mixture to a simmer and allow it to reduce slightly.
- Add chicken broth, stirring to combine.
- Return the chicken breasts to the skillet.
- Simmer for 10-12 minutes until chicken is cooked through and sauce thickens.
- Sprinkle with fresh parsley before serving.